LEMON MERINGUE PIE WITH PECAN CRUST
Categories Mixer Dessert Bake Picnic Lemon Pecan Summer Family Reunion Chill Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
- Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
- Reduce oven temperature to 325°F.
- Make filling and topping:
- Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
- Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
- Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.
LEMON PIE WITH PECAN CRUMB CRUST
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each wedge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, with rack on lowest level. Spread pecans on a rimmed baking sheet, and toast in the oven until golden, tossing occasionally, about 10 minutes. Let cool.
- In a food processor, finely grind graham crackers, sugar, and pecans. Add the butter, and process until completely combined.
- Press mixture into bottom and up sides of a 9-inch pie pan. Bake until crust is lightly browned, about 8 minutes. Let cool on a wire rack.
- In a large bowl, beat the egg yolks with the condensed milk. Stir in the lemon juice. Spoon filling into cooled pie crust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled, at least 1 hour.
Nutrition Facts : Calories 311 g, Fat 14 g, Protein 5 g
LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST
This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
Categories Mixer Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Lemon Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For lemon curd:
- Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
- For crust:
- Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
- Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
- For meringue:
- Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
LEMON PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
- Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.
LEMON ICE CREAM PIE WITH PECAN CRUST
This is a recipe that I adapted to my taste from Bon Appetit. Cook time does not include chill and freeze times.
Provided by diner524
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For Lemon Curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.).
- For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 9-inch diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
- To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd.
- When ready to serve, spread whipped topping over lemon curd.
Nutrition Facts : Calories 555, Fat 39.4, SaturatedFat 16.1, Cholesterol 161.1, Sodium 220.5, Carbohydrate 48.3, Fiber 2.4, Sugar 43.8, Protein 6.4
LEMON PECAN PIE
This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside., In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 593 calories, Fat 37g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 260mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON PECAN PIE
Make and share this Lemon Pecan Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h2m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Bake pastry shell at 450 for 5-7 minutes.
- Remove from oven and cool completely.
- Combine eggs and next 6 ingredients,STIR in pecans and pour into prepared crust.
- Bake at 350 for 40 minutes,shielding edges with aluminun foil.
- after 25 minutes to prevent overbrowning.
- Cool on wire rack.
- Serve with whipped cream.
LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST
This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- For lemon curd:
- Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
- For crust:
- Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
- Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
- For meringue:
- Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
- add your own note
LEMON PIE/PECAN CRUMB CRUST
Make and share this lemon pie/pecan crumb crust recipe from Food.com.
Provided by chia2160
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- in a processor add grahams, pecans, sugar-- add butter and process until combined press into a pie plate, bake until brown about 8 minutes, cool.
- in a large bowl beat eggs and condensed milk.
- stir in lemon juice.
- pour into crust.
- bake 15 minutes until filling is set, cool, refrigerate at least 1 hour.
EASY LEMON PECAN PIE
A glistening topping of pecans on a lemony filling makes this pie dazzling, yet no one will guess how easy it was to make!!
Provided by Chef mariajane
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, heat milk and lemon zest over medium heat until steaming; remove from heat. In a bowl, whisk together until steaming; remove from heat in a bowl, whisk together 1/2 cup sugar and cornstarch, whisk in eggs. Gradually whisk hot milk mixture into egg mixture in a thin, steady stream.
- Return to saucepan; cook over medium heat whisking constantly for about 8 minutes or until thickened to pudding consistency. Transfer to a clean, shallow bowl; stir in lemon juice and vanilla. Place plastic wrap directly on surface and let cool. Refrigerate until chilled, at least 3 hours or up to 2 days.
- In a small skillet over medium heat, toast pecans, stirring constantly with a wooden spoon, for 4-7 minutes or until toasted and fragrant; transfer to a bowl and set aside. Quickly add remaining 2 tablespoons sugar and water to pan. cook stirring constantly until sugar is melted and starting to brown. Add 3/4 of the pecans back to the skillet; remove from heat and stir until pecans are glazed. Transfer to a baking sheet and spread in an single layer. Let cool. Finely chop the unglazed pecans; sprinkle in bottom of pie crust. Set glazed nuts aside.
- Up to 8 hours before serving, spread chilled lemon filling in pie crust over chopped pecans, smoothing top. Cover and refrigerate. Just before serving, arrange glazed pecans, rounded side up, on top of filling.
- COOKING TIP: Zest the lemons on a fine side of cheese grater or with a microplane-style grater. Then squeeze out the juice and refrigerate or freeze any extra in an airtight container for another use.
- FOR THE ADVENTUROUS: Substitute Meyer lemons for the regular or add zest of 1 lime for a lemon-lime version. Top each serving with sweetened whipped cream.
LEMON PECAN PIE
Please, dont anyone wrinkle their nose at lemon pecan pie.If you try it, you will like it. PROMISE!!! My family loves this, and every one that has tried this loves it.The only reason someone will not like this pie is if they do not like anything lemon. The recipe is from a resturant in Claremore, Ok., that has been in operation...
Provided by Pat Campbell
Categories Pies
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Mix eggs slightly, DO NOT BEAT!!!
- 2. Mix all ingredients in order given. Pour into 8 inch unbaked pie shell and place in preheated 350 oven and bake about 10 minutes, then cut oven temperature to 300 (slow oven), and bake till crust is golden and pie filling is set.
- 3. If crust is browning too quickly, you may have to place foil over crust or use a ring for that purpose. (VARIATION) Try orange extract and 1/4 to 1/3 cup fresh orange juice, or thawed, frozen orange juice concentrate..
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